Distilled monoglyceride (E-471) made from fully hydrogenated palm oil.

The product complies with purity criteria laid down in Directive 2008/84/EC for number E-471.

He works as dispersing, wetting and emulsifying agent in many food goods. Reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier.

In margarines and spreads secures small water droplets stabilising the emulsion and giving a homogeneous product. Dosage: 0.5-1.0%

In cream and cake margarine works as an excellent emulsifier and also helps to incorporate air during the whipping. It can be used with lecithin or other coemulsifiers. Dosage: 0.5-1.0%

Sponge gels based on monodiglicerides, combined with alpha-tending ingredients, are able to improve characteristics like aeration and retardation of staling in sponge cakes, pound cakes, swiss rolls and similar products. The emulsifier also offers the opportunity to blend and prepare the batter in one step, to compensate the lack of eggs and, at the same time, to reduce the batter mixing time. Dosage: 0.1-0.5% of batter

monodiglicerides is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour

Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%

monodiglicerides has a good performance as whipping agent in ice-cream production, usually combined with the convenient hydrocolloids. Dosage: 0.1-0.3%

In fats like halawa, ghee, vanaspati or peanut butter to avoid oil separation. Dosage: 1.0-2.0%

During storage keep this product cool (below 25 ºC) and dry in unopened packaging.

Total shelf life: 18 months.

25 Kg net bags.